Text 25589, 99 rader
Skriven 2009-07-02 09:43:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: Picnic Regrets
==========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> kidney stone

 JW> My sympathies. They are nasty.

 JW> I was lucky; mine passed in under an hour and I've had no repeats. I
 JW> drink a lot more fluids now and never let myself get dehydrated. I
 JW> am still fighting medicare for free medicinal beer though.

My problem is that the stone is 2X the diameter of the ureter. 

Someone told me that a kidney stone hurts as bad as having a baby. To which I
say "That's not possible." Were that true EVERY child would be an "only child".

 
Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: Steak & Kidney Pie with Guinness
 Categories: Pies, Beef, Beer, Offal
      Yield: 6 servings
 
      2 lb Chuck Steak; trimmed, in
           - 1/2 inch pieces
     12 oz Ox Kidney; cored, chopped
    1/4 pt Guinness
      4 tb Beef Dripping
      2 md Onions; sliced
      3 tb Flour; liberally Seasoned
      2 lg Mushrooms; sliced
    3/4 pt Beef Stock or water
      1    Bay Leaf
      4    Thyme sprigs

MMMMM--------------------------PASTRY-------------------------------
      8 oz Self-raising flour
      4 oz Shredded suet or lard
           Salt & Pepper
      1 lg Egg yolk; mixed with a
           - splash of milk
 
  Place the steak and kidney in a bowl with the Guinness and
  herbs. Cover and leave for at least 4 hours, preferably
  overnight. Drain the meat, reserving the marinade. Toss
  the meat in the seasoned flour.

  Heat 1 tsp of the dripping or lard in a large, heavy pan
  and gently fry the onions for five minutes. Remove the
  onions to a plate, add more of the dripping to the pan
  and fry the floured meat in batches until it's browned on
  all sides. Return the onions and the rest of the meat and
  any remaining flour to the pan. Stir thoroughly, then add
  the mushrooms, marinade, herbs and stock or water.

  Bring slowly to a simmer, stirring as the sauce thickens,
  then cover the pan and cook gently for 1 1/2 hours. Taste
  the gravy, adjust the seasoning with salt and pepper and
  remove the herbs. Transfer to a deep pie dish, place a pie
  funnel in the middle and leave to cool.
   
  TO MAKE THE PASTRY: Sift the flour into a bowl. Sprinkle
  in the suet or add the lard, season with salt and pepper
  and mix lightly with your hands. Sprinkle in 2 tb of cold
  water, adding more as you mix with a knife. As it begins
  to clump together, use your hands to work it into a smooth,
  elastic dough. Leave to rest for five minutes, then roll
  out the pastry slightly thicker than normal. Cut a one-inch
  strip and lay it around the inside edge of the pie dish.

  Dampen it with water, then put the pastry lid in place.
  Trim and crimp the edge, knocking it back with the flat
  blade of a knife so that the actual edge looks as deep as
  possible. Make a small steam hole in the centre and cut
  some leaves from the pastry trimmings to decorate the top.
  Paint the pie lid with glaze. Bake in a pre-heated oven to
  200øC/400øF/Gas Mark 6 for 15 minutes. Lower the heat to
  180øC/350øF/Gas mark 4 and cook for 30 minutes until the
  pastry is golden brown.
   
  Lindsay Bareham
  
  Recipe from: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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